Last Friday, one of my tasks was pruning a basil plant. This resulted in an abundance of odds and sods from the plant. Not quite in the condition to sell, but far too lovely to throw out or feed to the chickens. It was such a treat to have so much of this fragrant herb and Brett seized the opportunity to make 2 of our favourite condiments: basil-arugla pesto and salsa verde. We had the basil as a veggie dip with crudités this afternoon and look forward to using the salsa verde on meat or fish.